Easy Roll Cake Sponge Made with Rice Flour

Easy Roll Cake Sponge Made with Rice Flour

This is maddeningly simple even though it's oil-free!

Ingredients: 26 x 26 cm baking tray

40 g
Rice flour or Joshinko
40 g


1. Take the eggs and the sugar and whip with a electric mixer until light and fluffy.
2. Add in the flour and mix lightly on low speed with the electric mixer.
3. Line the baking tray with parchment paper and then pour the batter into it. Smooth out the batter and tap the baking tray onto the work surface a couple of times to get rid of large bubbles.
4. Bake for 8~9 minutes in a preheated oven at 190℃.
5. Once done, drop the tray from a height of 30 cm so that the cake doesn't shrink.
6. Take the cake out of the tray. Cover with plastic wrap and cool. The cake is done!
7. After that, spread on your favorite syrup and roll it up with whipped cream. I used two cakes in this picture! I recommend using maple syrup and whipped cream. You'll be completely satisfied.
8. As a bonus: Divide the batter into halves bake in separate cake pans to make a short cake with no need to slice the cake in half. Bake them for about 20 minutes at 180℃.
9. By the way, here it is using a 15 cm cake pan. It's pretty tall, so you can probably make this in an 18 cm pan as well.

Story Behind this Recipe

I wanted to use up some joshinko that I had lying around in the house.